Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/14—Vegetable proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C20/00—Cheese substitutes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/04—Animal proteins
  • A23J3/08—Dairy proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/04—Animal proteins
  • A23J3/08—Dairy proteins
  • A23J3/10—Casein
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/22—Working-up of proteins for foodstuffs by texturising
  • A23J3/225—Texturised simulated foods with high protein content
  • A23J3/227—Meat-like textured foods
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/22—Working-up of proteins for foodstuffs by texturising
  • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof

Definitions

• the present invention relates to a heat stable plant based protein product.
• the invention relates to a heat stable plant based protein product which can be used as a meat substitute that can be heated by microwaves, fried or grilled.
• the present invention relates also processes for producing such heat stable plant based protein products.
• Meat substitutes are food products that approximate the aesthetic qualities and/or chemical characteristics of certain types of meat.
• Meat substitutes include, i.a., various vegetarian products, such as soybean flour, soybean sausages, tofu, tempeh, quorn, or meatless-based alternatives, such as minced soy protein TSP (textured soy protein), or bean curd, etc.
• the meat substitute does not contain meat or any component of meat origin but can be used as meat, like fried.
• the present invention relates to a heat stable plant based protein product in the form of a block, a cube, a mince, a slice, a stripe, a grain, a block pressed from the cubes, minces, slices, stripes and/or grains which can be eaten as such or used as a meat substitute like minced meat or meat after frying and grilling, for example.
• the texture of the heat stable plant based protein product is not thermoplastic.
• the heat stable plant based protein product of the invention does not melt when fried and/or do not scorch onto frying ware when fried.
• the protein content of the heat stable plant based protein product of the present invention varies within a range of about 10% to about 55%.
• the carbohydrate content of the heat stable plant based protein product of the present invention varies within a range about 2% to about 40%.
• the dry matter content of the heat stable plant based protein product of the present invention varies within a range about 30% to about 70%.
• the pH of the heat stable plant based protein product of the present invention is in the range of about 5.2 to about 6.5.
• the present invention relates to a process for manufacturing a heat stable plant based protein product.
• the process for manufacturing the heat stable plant based protein product of the present invention comprises the steps of:
• the process for manufacturing the heat stable plant based protein product of the present invention comprises additional the steps of providing a native casein concentrate, providing a cheese and/or a crumbling the cheese.
• the process for manufacturing the heat stable protein product of the present invention comprises an additional step of:
• a heat stable plant based protein product can be obtained using raw materials comprising a plant based protein concentrate, a hydrocolloid and optionally a protein crosslinking enzyme.
• the obtained product can be used as such or in the form of a block, a cube, a mince, a stripe, a slice or a grain, all being stable for heating on a frying-pan or by microwaves.
• the invention is based on a finding that using a plant based protein concentrate, a hydrocolloid, and optionally a protein crosslinking enzyme a heat stable plant based protein product can be produced.
• the invention is based on a finding that using a plant based protein concentrate, a hydrocolloid, a protein crosslinking enzyme and a conventional ripened cheese in crumbled form and/or a native casein concentrate, a heat stable plant based protein product can be produced.
• the product obtained in the present invention does not melt when fried on a hot fry-pan or a grill or when heated with microwaves.
• the product can also be frozen before frying and it stays heat stable.
• the present invention relates to a process for manufacturing a heat stable plant based protein product comprising the steps of:
• the present invention relates to a process for manufacturing a heat stable plant based protein product comprising the steps of:
• the present invention relates to a process for manufacturing a heat stable vegetable protein product comprising the steps of:
• the process for manufacturing the heat stable plant based protein product of the present invention comprises the steps of:
• the process for manufacturing the heat stable protein product of the present invention comprises an additional step of:
• the process for manufacturing the plant based protein product of the present invention comprises the steps of:
• the process for manufacturing the plant based protein product of the present invention comprises the steps of:
• the plant based protein can be derived from any eatable plant (s).
• the plant based protein is selected from wheat protein, oat protein, soy protein, potato protein, lupine protein, flax protein, hemp protein, corn protein, barley protein, rye protein, pea protein, bean protein, spirulina protein, or a mixture thereof.
• the plant based protein concentrate is produced from oat protein and/or potato protein.
• the plant protein molecules in the plant based protein concentrate are in their native/intact form.
• the plant based protein concentrate can be produced using methods and techniques known to a person skilled in the art.
• the oat protein can be treated with an enzyme treating beta-glucan, such as FiltraseTM (DSM) and/or Brewers Compass® enzyme (DSM), for example, in order to reduce the viscosity.
• DSM FiltraseTM
• DSM Brewers Compass® enzyme
• the native casein concentrate is produced from a milk raw material, such as skimmed milk by different membrane techniques, such as microfiltration, ultrafiltration, nanofiltration, reverse osmosis or their combinations.
• the membrane filtrations such as ultrafiltration and microfiltration, can be performed with diafiltration technique.
• the filtration techniques are carried out utilizing methods known to the person skilled in the art.
• the casein concentrate is produced from skimmed milk by microfiltration.
• the microfiltration of the milk raw material retains major portion of the casein in the retentate whereas major portion of the whey proteins passes into the permeate.
• the casein concentrate thus produced can be further concentrated by ultrafiltration.
• the casein concentrate is produced from skimmed milk by microfiltration and ultrafiltration.
• the casein concentrate is produced from skimmed milk by microfiltration and evaporation. In one embodiment, the casein concentrate is produced from skimmed milk by microfiltration, evaporation and spray or freeze drying. The casein molecules maintain their native form in the filtration procedures.
• the casein concentrate contains about 8.5%-about 20% (w/w) caseins, the total protein content being about 9.15%-about 22% (w/w). In one embodiment, the casein concentrate contains about 8.5% (w/w) caseins, the total protein content being about 9.15% (w/w), about 0.08% (w/w) fat, about 0.7% (w/w) carbohydrates, about 0.4% (w/w) lactose, about 0.85% (w/w) ash, about 2500 mg/kg calcium and 80 mg/kg sodium.
• the casein concentrate can be in the form of a liquid concentrate or a powder. In one embodiment, the native casein concentrate is in a liquid form. In one embodiment, the native casein concentrate is in a powder form.
• the native casein concentrate powder contains about 70.3% caseins, the total protein content being about 76.3%, about 3.3% lactose, the total carbohydrate content being 5.8%, about 0.7% fat, about 20800 mg/kg calcium, about 660 mg/kg sodium, and about 7.1% ash.
• the cheese can be any type of ripened cheese.
• the cheese is produced by traditional manufacturing technology by using both rennet and starters. Ready cheese block is salted in brine or surface salted.
• cheese can be also produced by using instead of starters chemical acidification together with rennet.
• the ROV of the cheese (moisture on the fat free basis, MFFB) can vary widely.
• the ripening time of the cheese is not limited.
• the level of fat can typically vary from 10 to 30% and the salt content can be in the range of 0.7-1.7%.
• the hydrocolloid raw material is selected from pectin, gelatin, starch, starch hydrolysates, xanthan gum, gum arabic, guar gum, gellan gum, acacia, agar agar, alginates, konjac, mannan, pullulan, carob, beta glucan, carrageen, polydextrose, cellulose and/or cellulose derivatives.
• the amount of the hydrocolloid(s) used in the process depends on the characteristics of the hydrocolloid(s) and/or amounts of the other components of the protein product, for example.
• the protein product of the present invention contains at least one hydrocolloid.
• the hydrocolloid is calcium alginate or sodium alginate.
• the amount of the hydrocolloid is in the range of 0.5-10% (w/w) based on the weight of the composition of the protein product. In one embodiment, the amount of the hydrocolloid is in the range of 1.8 to 4.3% (w/w) based on the weight of the composition of the protein product. In one embodiment, the amount of the hydrocolloid is about 4.1% (w/w) based on the weight of the composition of the protein product. In one embodiment, the amount of the hydrocolloid is about 1.8% (w/w) based on the weight of the composition of the protein product.
• the product mass is formed by mixing the plant based protein concentrate, the hydrocolloid raw material and optionally the casein concentrate and/or the crumbed cheese. Mixing by stretching effects the fibre formation. Mixing may be done for example by a double screw cooking mixer or a cooking extruder without limiting to these.
• the mixture of the plant based protein concentrate, the hydrocolloid raw material and optionally the crumbled cheese and/or the casein concentrate is subjected to a heat-treatment before the addition of a protein crosslinking enzyme.
• the mixture of the plant based protein concentrate, the hydrocolloid raw material and optionally the crumbled cheese and/or the casein concentrate is subjected to a heat-treatment after the addition of a protein crosslinking enzyme.
• the heat-treatment is performed using methods known per se. Typical heat-treatments include heating at a temperature of 60-99° C. In one embodiment, the heat-treatment is performed at a temperature of 85-95° C. in order to inactivate the inhibitors of the crosslinking enzymes, harmful bacteria and/or harmful enzymes present in the raw materials.
• the heat-treatment time varies typically from about 2 minutes to about 2 hours.
• the mixture After the heat-treatment, the mixture is cooled to a temperature of about 5-55° C.
• the protein crosslinking enzyme suitable for use in the method of the invention may be any enzyme that is known to crosslink proteins. These enzymes include transglutaminase, tyrosinase and laccase, for example. Said enzymes can be used alone or in any combinations with each other. The enzyme is typically used in an amount of 0.2 U enzyme/g protein to about 20 U enzyme/g protein, preferably about 2 U enzyme/g protein.
• the protein crosslinking enzyme is transglutaminase (EC 2.3.2.13). It is commonly known that transglutaminase catalyzes the generation of covalent linkages between the glutamine and lysine amino acid residues present in the protein molecules. Of milk proteins, caseins, in particular ⁇ -casein, are the best substrates for a transglutaminase. ⁇ -casein, too, is rich in glutamine and lysine that the enzyme links together. Transglutaminase can be any transglutaminase commonly used in dairy industry. It can be derived from a microbial source, fungus, mould, fish and a mammal.
• transglutaminase is isolated from a microbial source.
• transglutaminase enzyme preparations that are suitable for use in the process of the invention. These include Activa®YG (Ajinomoto, Japan), Activa®MP (Ajinomoto, Japan), and Yiming-TG (Yiming Fine Chemicals Co., Ltd., China).
• the enzyme preparation is in a liquid form.
• the liquid enzyme preparation is manufactured by Valio Oy, Finland.
• the liquid transglutaminase enzyme preparation has crosslinking activity of about 100 U/g.
• the transglutaminase preparation is used in an amount of about 2.0-5.0 U/g protein.
• the transglutaminase preparation is used in an amount of about 2.0 U/g protein. Optimum conditions depend on the enzyme used and they can be obtained from the manufacturers of the commercial enzymes.
• the crosslinking enzyme is selected from laccase and/or tyrosinase.
• Laccases derived from fungi and bacteria, such as, fungus Trametes hirsute , catalyze the crosslinking between carbohydrates and proteins (oxidation of aromatic compounds and cysteine) with applications in food processing for reduction of allergenicity, for example.
• Tyrosinases EC 1.14.18.1 are enzymes which catalyzes the oxidation of phenols such as tyrosine, with applications in food processing for reduction of allergenicity, for example.
• Tyrosinases can be derived from a variety of plant, animal and fungal species, i.e. filamentous fungus Trichoderma reesei . Optimum conditions depend on the enzyme used and they can be obtained from the manufacturers of the commercial enzymes.
• the process comprises a step wherein lactose is hydrolysed.
• lactase enzymes ß-D-galactosidases
• these include for instance enzymes produced with the Kluyveromyces fragilis strain, such as HA lactase (Chr. Hansen A/S, Denmark), or enzymes produced with the Kluyveromyces lactis strain, such as Validase (Valley Research Inc., USA), Maxilact L2000 lactase (DSM, Holland) and Godo YNL (Godo Shusei Company, Japan).
• Optimum hydrolysis conditions depend on the used enzyme and they can be obtained from the manufacturers of the commercial enzymes.
• the formulation is done using methods and equipment known to a person skilled in the art.
• the product is seasoned and/or packed using methods and equipment known to a person skilled in the art.
• the product can be brined or salted with dry salt.
• Salt can be NaCl, KCl, Na-carbonate, sodium hydrogen phosphate, AIV-mix or a milk-based mineral product (dry or liquid, concentrate, brine), or a mixture thereof.
• the milk-based mineral product refers to, for example, a salt described in publication EP 1061811 B1, i.e. a milk mineral powder known as trademark Valio Milk Mineral Powder VMMP (Valio Oy).
• milk-based mineral products include trademarks such as Capolac® MM-0525 BG (Arla Foods Ingredients), Vitalarmor CA (Armor Proteins) and Sodidiet 40 Ml (Sodiaal Industrie).
• the product can be seasoned with spices, herbs, fruits and/or vegetables.
• the process of the invention may further contain additional optional process steps, such as adding further ingredients, such as fats, oils and/or emulsifiers, other protein and/or amino acid sources, and/or a further-processing step, for instance recovering the product in a manner characteristic to it.
• additional optional process steps such as adding further ingredients, such as fats, oils and/or emulsifiers, other protein and/or amino acid sources, and/or a further-processing step, for instance recovering the product in a manner characteristic to it.
• the process of the invention comprises a step of providing a fat and/or oil.
• the process of the invention contains a step of mixing a fat and/or oil with the plan based protein concentrate, the hydrocolloid raw material and optionally the casein concentrate and/or the crumbled cheese.
• the fat is selected from cream and butter or a mixture thereof.
• the oil is selected from vegetables oils such as, rape oil, sunflower oil, olive oil, a mixture thereof.
• the present invention relates also to a heat stable plant based protein product, in the form a block, a cube, a mince, a grain, a slice, a stripe or block or filet pressed or processed from the cubes, minces, stripes, grains and/or slices.
• the heat stable plant based protein product of the present invention refers to a meat substitute or a meat analogue.
• the heat stable plant based protein product can comprise also milk proteins.
• the heat stable plant protein product contains crosslinked casein.
• the protein content of the heat stable plant based protein product can vary in the range of about 10% to about 55%. In an embodiment, the protein content is about 20% to about 50%. In an embodiment, the protein content is about 23% to about 30%.
• the carbohydrate content of the heat stable plant based protein product can vary within a range of about 2% to about 40%. In one embodiment, the carbohydrate content is within a range of about 5% to about 25%.
• the fat content of the heat stable plant based protein product can vary within a range of about 0% to about 20%. In one embodiment, the fat content is within a range of about 5% to about 10.0%.
• the dry matter content of the heat stable plant based protein product can vary within a range of about 30% to about 70%. In one embodiment, the dry matter content is within a range of about 40% to about 60%.
• the protein content of the heat stable plant based protein product is about 10% to about 55% or about 20% to about 50% or about 23% to about 30% and the carbohydrate content is about 2% to about 40% or about 5% to about 25%.
• the protein content of the heat stable plant based protein product is about 10% to about 55% or about 20% to about 50% or about 23% to about 30%, the carbohydrate content is about 2% to about 40% or about 5% to about 25%, and the dry matter content is about 30% to about 70%, or about 40% to about 60%.
• the pH of the heat stable plant based protein product is in the range of about 5.2 to about 6.5. In an embodiment, the pH of product is about 5.5 to about 6.2.
• the protein content of the heat stable plant based protein product is about 10% to about 55% or about 20% to about 50% or about 23% to about 30% and the pH of the product is about 5.2 to about 6.5 or about 5.5 to about 6.2.
• the protein content of the heat stable plant based protein product is about 10% to about 55% or about 20% to about 50% or about 23% to about 30%, the carbohydrate content is about 2% to about 40% or about 5% to about 25%, and the pH of the product is about 5.2 to about 6.5 or about 5.5 to about 6.2.
• the protein content of the heat stable plant based protein product is from about 10% to about 55% or from about 20% to about 50% or from about 23% to about 30%, the carbohydrate content is about 2% to about 40% or about 5% to about 25%, the dry matter content is about 30% to about 70%, or about 40% to about 60%, and the pH of the product is about 5.2 to about 6.5 or about 5.5 to about 6.2.
• the protein product of the invention can be in form of a block or a fillet or a cube, a grain or a slice.
• the protein product can be consumed as such or heated, fried, grilled or cooked.
• the product does not melt and/or clump together when fried on a hot fry-pan or a grill or when heated with microwaves.
• the protein product of the present invention is heat stable.
• the product can also be frozen before frying while staying heat stable.
• An oat based protein concentrate was prepared from oat flour having a protein content of 20% (Fazer Oy, Finland) by mixing it with water in a ratio of 50:50.
• the oat protein concentrate (72.7%) was mixed with potato protein (24%), calcium alginate (1.8%), oil (1.0%) and spices (0.5%) to provide a wellmixed mass.
• the mass was heated with a direct steam up to a temperature of 75-99° C. in order to destroy the possible harmful bacteria, enzymes and inhibitors.
• the heated mixture was cooled indirectly with cold water to a temperature of 55° C. while stirring the mixture all the time.
• transglutaminase enzyme (Ajinomoto Ltd, Japan) in an amount of 2 U/g protein was added to the mass.
• the pH of the mass can be adjusted to the desired level (5.2-6.5) with an acid or a base.
• the cooled mass can then be formulated into the desired form, such as a block, cubes or slices, for example, with appropriate machinery, such as mono pump and vacuum filler (VEMAG Maschinenbau GmbH).
• the plant based protein product does not melt and/or clump together when fried on a hot fry-pan or a grill or when heated with microwaves.
• the product can also be frozen before frying and it stays heat stable.
• the pH of the product was adjusted to pH 5.2.
• the plant based protein product has protein content of 30%, carbohydrate content of 22%, fat content of 2% and dry matter content of about 56%.
• An oat based protein concentrate was prepared from oat flour having a protein content of 54% (Tate and Lyle, UK) by mixing it with water in a ratio of 40:60.
• the oat protein concentrate (85%) was mixed with potato protein (11%), calcium alginate (1.8%), oil (0.1%) and spices (0.5%) to provide a wellmixed mass.
• the mass was heated with a direct steam up to a temperature of 75-99° C. in order to destroy the possible harmful bacteria, enzymes and inhibitors.
• the heated mixture was cooled indirectly with cold water to a temperature of 55° C. while stirring the mixture all the time.
• transglutaminase enzyme (Ajinomoto Ltd, Japan) in an amount of 2 U/g protein was added to the mass.
• the pH of the mass can be adjusted to the desired level (5.2-6.5) with an acid or a base.
• the cooled mass can then be formulated into the desired form, such as a block, cubes or slices, for example, with appropriate machinery, such as mono pump and vacuum filler (VEMAG Maschinenbau GmbH).
• the plant based protein product does not melt and/or clump together when fried on a hot fry-pan or a grill or when heated with microwaves.
• the product can also be frozen before frying and it stays heat stable.
• the pH of the product was adjusted to pH 5.2.
• the plant based protein product has a protein content of 30%, a carbohydrate content of 6.1%, fat content of 5.8% and dry matter content of about 44%.
• Raw milk was separated and standardized to have a fat content of 1%. Then, the milk was pasteurized at 72° C. for 15 s, cooled to a temperature of 33° C. and pumped into a cheese vat. About 0.04% by weight of CaCl2-solution (34%), about 0.05% rennet and a starter culture (DVS CH—N19) were added to the warm milk and mixed thoroughly with the milk. The mixture was allowed to curdle for about 30 minutes. The curdled milk was cut into grains with a cutting tool in the cheese vat. The grains were heated up to a temperature of 40° C. during about 100 minutes while stirring all the time.
• the whey was separated from the grains and the grains were pressed into cheese blocks for a period of 14 hours (prepressing 4 h and repressing 10 h). After the pressing, the cheese was brined for 14 hours after which the cheese was ripened for about 21 days at a temperature of 11° C.
• Raw milk was separated and the obtained skimmed milk was pasteurized at 72° C. for 15 s and cooled.
• the cooled skimmed milk was microfiltered at a temperature of 50° C. to provide a casein fraction.
• the obtained casein fraction was concentrated by evaporation and dried into a powder.
• the cheese prepared as described in Example 3 was crumbled.
• the crumbled cheese (18 kg), water (5 kg), the native casein concentrate powder prepared as described in Example 4 (1.5 kg), wheat protein (1.5 kg) and calcium alginate (1.1 kg) were mixed with a screw mixer (Karl Schnell) to provide an even mass.
• Wheat protein can be replaced, also partly, with oat protein and/or potato protein.
• the mass was heated with a direct steam up to a temperature of 75-99° C. in order to destroy the possible harmful bacteria, enzymes and inhibitors.
• the heated mixture was cooled indirectly with cold water to a temperature of 55° C. while stirring the mixture all the time.
• transglutaminase enzyme (Ajinomoto Ltd, Japan) in an amount of 2 U/g protein was added to the mass.
• the pH of the mass was adjusted to the desired level.
• the cooled mass can then be formulated into the desired form, such as a block, cubes or slices, for example, with appropriate machinery, such as mono pump and vacuum filler (VEMAG Maschinenbau GmbH).
• the protein product does not melt and/or clump together when fried on a hot fry-pan or a grill or when heated with microwaves.
• the product can also be frozen before frying and it stays fry-proof.
• the pH of the product was adjusted to pH 5.2.
• the protein product has a protein content of 26.5%, fat content of 6.0% and dry matter content of 43%.
• An oat based protein concentrate was prepared from oat flour having a protein content of 20% (Fazer Oy, Finland) by mixing it with water in a ratio of 50:50.
• the oat protein concentrate (72.7%) was mixed with potato protein (24%), calcium alginate (1.8%), oil (1.0%) and spices (0.5%) to provide a wellmixed mass.
• the mass was heated with a direct steam up to a temperature of 75-99° C. in order to destroy the possible harmful bacteria, enzymes and inhibitors.
• the heated mixture was cooled indirectly with cold water to a desired temperature for formulating the mixture into the desired form, while stirring the mixture all the time.
• the pH of the mass can be adjusted to the desired level (5.2-6.5) with an acid or a base.
• the cooled mass can then be formulated into the desired form, such as a block, cubes or slices, for example, with appropriate machinery, such as mono pump and vacuum filler (VEMAG Maschinenbau GmbH).
• the plant based protein product does not melt and/or clump together when fried on a hot fry-pan or a grill or when heated with microwaves.
• the product can also be frozen before frying and it stays heat stable.
• the pH of the product was adjusted to pH 5.2.
• the plant based protein product has protein content of 30%, carbohydrate content of 22%, fat content of 2% and dry matter content of about 56%.
• An oat based protein concentrate was prepared from oat flour having a protein content of 54% (Tate and Lyle, UK) by mixing it with water in a ratio of 40:60.
• the oat protein concentrate (85%) was mixed with potato protein (11%), calcium alginate (1.8%), oil (0.1%) and spices (0.5%) to provide a well-mixed mass.
• the mass was heated with a direct steam up to a temperature of 75-99° C. in order to destroy the possible harmful bacteria, enzymes and inhibitors.
• the heated mixture was cooled indirectly with cold water to a desired temperature for formulating the mixture into the desired form, while stirring the mixture all the time.
• the pH of the mass can be adjusted to the desired level (5.2-6.5) with an acid or a base.
• the cooled mass can then be formulated into the desired form, such as a block, cubes or slices, for example, with appropriate machinery, such as mono pump and vacuum filler (VEMAG Maschinenbau GmbH).
• the plant based protein product does not melt and/or clump together when fried on a hot fry-pan or a grill or when heated with microwaves.
• the product can also be frozen before frying and it stays heat stable.
• the pH of the product was adjusted to pH 5.2.
• the plant based protein product has a protein content of 30%, a carbohydrate content of 6.1%, fat content of 5.8% and dry matter content of about 44%.
• An oat based protein concentrate was prepared from oat flour having a protein content of 20% (Fazer Oy, Finland) by mixing it with water in a ratio of 50:50.
• the oat protein concentrate (72.7%) was mixed with potato protein (24%), calcium alginate (1.8%), oil (1.0%) and spices (0.5%) to provide a wellmixed mass.
• the mass was heated with a direct steam up to a temperature of 75-99° C. in order to destroy the possible harmful bacteria, enzymes and inhibitors.
• the heated mixture was cooled indirectly with cold water to a temperature of 45° C. while stirring the mixture all the time.
• a laccase enzyme produced by Trametes hirsuta in an amount of 6 U/g protein was added to the mass.
• tyrosinase produced by Trichoderma reesei was used instead of laccase in an amount of 4-9 U/g protein.
• the pH of the mass can be adjusted to the desired level (5.2-6.5) with an acid or a base.
• the cooled mass can then be formulated into the desired form, such as a block, cubes or slices, for example, with appropriate machinery, such as mono pump and vacuum filler (VEMAG Maschinenbau GmbH).
• the plant based protein product does not melt and/or clump together when fried on a hot fry-pan or a grill or when heated with microwaves.
• the product can also be frozen before frying and it stays heat stable.
• the plant based protein product has protein content of 30%, carbohydrate content of 22%, fat content of 2% and dry matter content of about 56%.

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